Fool-proof Pesto Chicken Simple, Fast, and Flavorful!
- Yield 4 servings
- Prep 10 minutes
- Cook 20 minutes
- Total 30 minutes
Fool-proof Pesto Chicken Simple, Fast, and Flavorful! sits in the Chicken section of Regbie. The card serves 4 servings. Plan on 30 minutes from the first measure to the plate. The amounts and the method are both written on this page.
Ingredients
Yield: 4 servings
- 1½ pounds boneless, skinless breasts, You can choose 8 ounce boneless skinless breasts. (You can also buy thin cutlets, about 4 or 5 ounces each.)
- Diamond Crystal kosher salt
- Freshly ground black pepper
- ¼ cup paleo mayonnaise
- ¼ cup arugula pesto, or a reliable pesto (homemade or store-bought). You can use more for serving (skippable).
Method
If you bought chicken cutlets at the store, you can skip the following step. Otherwise, grab your boneless skinless chicken breasts and use a sharp chef’s knife to cut the chicken breasts in half lengthwise. (You can chill the chicken breasts in the freezer for about 15 minutes to make this step easier.)
Pound the chicken cutlets with a meat pounder until they’re about ¼-inch thick. Scatter the chicken cutlets on both sides with salt and pepper and keep nearby.
In a large bowl, glass storage container, or baking dish, stir together the mayonnaise and pesto. Tip in the seasoned chicken cutlets to the marinade and toss well to coat. You can cook the chicken cutlets right away or store them in a sealed airtight container in the fridge for up to a day.
Warm a 12-inch skillet over medium a hot burner until a drop of water splashed into the pan immediately turns into balls that skitter across the surface. When the pan is hot, place the chicken cutlets on the dry pan (no additional oil necessary!) in a single layer.
Leave flipping the chicken every minute or so, until there is a nice golden brown crust and the internal temperature is 150°F with an instant-read thermometer . Keep nearby and loosely cover the chicken breasts for at least 5 minutes. (Yes, 150°F is okay for white meat if you let it rest for a few minutes before serving. Aim for 175°F if you are using thighs.) Repeat the cooking method with the remaining cutlets.
Repeat the cooking method with the remaining cutlets. Before serving, spoon some additional pesto sauce on the chicken if desired.
Kitchen notes
- HOW TO COOK ON THE GRILL Heat a gas grill or charcoal grill on a hot burner for at least 10 minutes.
- Set the cutlets directly on the grill and cook for about 5 minutes total, flipping occasionally, or until the internal temperature reaches 150°F and the outside of the chicken is golden brown.
- Move the cutlets to a platter, loosely cover with foil, and rest for at least 5 minutes before serving.
